Eggplant (Aubergine) Salad Caprese

• 3 small eggplants
• salt
• 2 medium tomatoes, sliced
• 350 g bocconcini, sliced
• 14 cup firmly packed fresh basil leaf
• 14 cup olive oil
• 1 garlic clove, crushed
• 1 teaspoon grainy mustard
• 1 teaspoon sugar
• 2 tablespoons red wine vinegar

1. Cut eggplant into 1cm slices (no need to salt if young).
2. Cook eggplant in oiled heated griddle pan until tender and browned on both sides.
3. Layer eggplant with remaining salad ingredients on serving platter; drizzle with three-quarters of the Classic Italian Dressing.
4. Cover and refrigerate for at least 15 mins or up to 3 hours.
5. Just before serving, drizzle with the remaining Classic Italian Dressing.
6. Classic Italian Dressing: Combine all ingredients in a jar and shake well.

eggplants, salt, tomatoes, bocconcini, basil leaf, olive oil, garlic, grainy mustard, sugar, red wine vinegar

Taken from www.food.com/recipe/eggplant-aubergine-salad-caprese-66007 (may not work)